Pop Up Pancakes in a Muffin Tin

We love to eat breakfast for dinner, it’s easy and I have all the ingredients. One of our favorites is Pop Up Pancakes, also called German Pancakes. I like to put a little twist on them by cooking these in muffin tins. They cook up as little puff balls and are easy for the kids to eat!

Watch our video to see how to make these delicious pop up pancakes in action:

Pop Up Pancakes Recipe

Ingredients:

1 cup milk

1 cup flour

6 eggs

1/4 cup melted butter

dash salt

Preheat oven to 400* and grease your muffin tins

Makes 24 muffins or fills a 9×13 baking pan

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Method:

1. I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.

2. Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.

3. Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.

Now they are ready for toppings.

I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in. What do you use to top your pancakes with? Maybe peanut butter or honey?

Make the classic pop up pancakes (German pancakes) in a fun new way using muffin tins. Perfect little bite-size pancakes!

Ingredients

1cupmilk

1cupflour

6eggs

1/4cupmelted butter

dash salt

Instructions

Preheat oven to 400* and grease your muffin tins

I like to mix all the ingredients in my blender. I have tried to whisk it or even use my small electric mixer, but a blender seems to do the best job getting it smooth.

Pour the mix into your greased muffin tins. Or your baking pan, as my mom likes to bake these in a jelly roll pan.

Bake them for 15 minutes in a 400* oven, or until puffy and golden on top. Use a knife to pop or pry them out, hopefully they were greased well enough and should pop right out. They puffiness will die down as they cool, and they become more like a cup.

Now they are ready for toppings.

Recipe Notes

I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in.

Kids will love to help make these doughnut muffins to eat for breakfast or a yummy snack!

Marie

Marie is founder and managing editor of Make and Takes, and author of the book, Make and Takes for Kids. Marie graduated with an Early Childhood and Elementary teaching degree and taught kindergarten over the years. She loves sharing her creativity here at Make and Takes!

This is a yorkshire pudding recipe..lol…switching out the butter for beef fat…or grapeseed oil, peanut oil etc. for either, because it has such a high smoke point…and heating that in the pans first. That way they never stick. They both work better if the batter is chilled overnight and whisked again just before baking…..guarantees they won’t fall.

I just love these and make them all the time. My family is always excited to have them. They are just recently sticking to my muffin pan and I am using the same pan I always used. What do you use to grease your pan? Thanks for the amazing recipe.

Hi! I stumbled upon your blog and happily tried out the pop up pancakes. I love them–so thanks a lot for sharing–but I have a question: Is it ok to add sugar to the recipe to make the cakes sweet? They’re a little too bland for our taste even when light corn syrup is drizzled over it. If it’s ok to sweetify it with sugar, how much do you think I should add? Thanks so much!

When we eat these, we always add powdered sugar and syrup. That’s makes them pretty sugary. But I’ve also sprinkled sugar to the tops of them before I bake, sprinkled right on the batter. It gives them a yummy crust.

I’ve made these with soy before and it turned out just fine. And I’ve cut the recipe exactly in half and it works great too. You can always just pour the mix into a 8×8 baking pan as well. Try it out with half the recipe and see what happens. If you do, please let me know how it goes!

I am a first generation German and although these pancakes look delicious they are not German pancakes. Real Deutsche Pfannkuchen are thin, more like a French crepe and are the size of a pan or plate. Just google Pfannkuchen and you’ll see what German pancakes actually look like.

I made these for breakfast this morning. YUMMY! We love a recipe we make for apple puffed pancake in a 9 x 13 dish so when I saw this I knew it would be good. I served these with fresh picked blueberries, blueberry syrup that I cooked with just a little sugar, whipped cream, and assortment of syrups. They were so easy that I will be making these often.

We always called them Swedish Pancakes and my mom would make it in a 9X13 pan. We loved them. Will be trying this recipe after I go to the grocery store and also passing it on to my friends, one who watches her grandchildren and is always looking for something interesting for the kids to eat for whatever meal she’s making!

Hi I’m not seeing anywhere on the site as to printing out the recipe. I print out interesting recipes so I can use them at camp when we go camping. I looked for the print option put can’t find it on the Pop Up Pancakes.

This same recipe made in the 9×13 pan is what they call Pannukakku (Finnish Pancake) in Finland. There are many different versions, with a little more milk, less eggs, a tad of sugar, etc. Very good, and a neat idea to do it in the muffin pan!

We made this in our high school class, and it was very easy to make. We all agreed it was very delicious, and we had fun putting all different toppings on it. To make it a little better we think adding whip cream or cool whip would make it even more tasteful.

Awesome! I made them this morning, but I added cinnamon and nutmeg. Though, I added 5 minutes to the baking time and I’m still finding them doughy inside. I’ve popped them in for 5 minutes more. I used a silver coloured nonstick pan by Wilton and I live roughly 200 metres above sea level so I’m sure the temp should work. AH, the wonder of working with an older oven (I’m assuming that’s why it isn’t working; usually my stuff does).

pancake pop-ups. I would call them pancake cups instead. They sink in quite a bit, forming little cups They’re delicious straight from the oven w syrup and butter. We are going to try freezing for breakfasts later in the week.

We’ve done these before (more like your mother does in a jelly roll pan, as German pancake) but I never thought about doing them in a muffin tin. what a fabulous idea! we’ll be trying it that way very soon :) Thanks!

We love these at our house. Our daughter is allergic to milk so she drinks rice milk. I use rice milk instead of milk and shortening for the butter. I also add cinnamon and a little splash of vanilla! We love these for dinner and they are so easy! Thanks!

Everyone is going on about Yorkshire puddings and how they’re are eaten with a roast usually. As a girl from Yorkshire, I can tell you that you CAN also eat them sweet, just substitute the salt and pepper in a savoury YP for some sugar. Yorkshire pudding mix is EXACTLY the same as pancake mix, the difference is how it is cooked.

Megan – I haven’t tried it, as we always ending up eating them up right then, but I’m sure it would work. I would be careful when you heat these back up that you don’t over cook them in the microwave, as they might get a little rubbery!

I made these for Sunday breakfast. I didn’t use a blender because I was too lazy to wash it later. While they puffed up beautifully, they quickly sank as I tried to get them out of the tin. I think I have to spray the bejeezus out of the pan. And you have to eat them soon after taking them out of the oven or they will sink. No matter, everyone loved them even if they were flat like real pancakes. Maybe I should bake them longer? Will definitely make them again anyway.

Wow! We just made a 1/2 batch and finished them off no problem! Delicious, easy, quick & love the muffin tin idea. I made one pan of regular size muffins and one tray of mini muffins – perfect for my toddler. Next time I will reduce the cooking time all around and try something else for greasing the pan. I used butter this time and they were tricky and sticky to get out.
Thanks!

I’ve made these many times, and they’re always a hit at our house.
My favourite topping for any kind of pancakes, is microwaving frozen berries (unsweetened). They come out with lots of juice and very soft and mushy, so it’s like a chunky sauce. You don’t even need any syrup or anything. Frozen blueberries work very well, especially.
I’ve also done the puffed pancake thing, in a pie plate – puffs right up in the oven (until you open the oven at the end) – fun for kids to watch!

Marie – bless you for putting up with all of these comments with a good attitude! I’m making them for dinner tonight and serving with syrup, powdered sugar, sliced bananas and sliced strawberries. My kids are going to love me! Thank you!

In England, we call these Yorkshire Puddings and we eat them with our Sunday Roast Beef Dinner, with lashings of gravy and mashed potatoes. Then some people have the spare ones afterwards with jam and cream if they have room!

I’ve listened to my Canadian husband talk about his mother’s “pop-ups” however, she couldn’t remember the recipe? And I had never heard of them before. Well after many attempts at different recipes (never any as good as mom’s). I came across yours!! What a success, absolutely delicious. My husband now calls me the “pop-up” queen. Thank you! Sorry Mom but I forgot the recipe ;-)

I too have eaten these as a savory dish from my English descent mom, who got the recipe from her mom and grandma. We always had yorkishire puddings- cooked in muffin tins -with roast beef and mashed potatoes and gravy. They were (and still are) my absolute favorite dish from my childhood. I introduced them to my hubby years ago and he has since perfected the recipe. I am thrilled to try a sweet version!! We had thought to make them like a funnel cake with muchroom gravy over top….mmmmmmm!

These were good, but you need to REALLY REALLY grease the pan you use. I used a non-stick muffin pan and nonstick cooking spray (a lot) and still had to scrub and soak the pan after and the puffs did not come out easily at all. That part was disappointing and frustrating. The puffs were good, it was just hard to enjoy them slightly cold and mangled from digging them out of the pan.

what an AWESOME idea. I love German pancakes, but hate making them in 1 giant pan (and never do). Just made these in muffin tins for dinner, and the husband and I devoured them. THANK YOU for an AWESOME idea–these would be so great for a brunch too–WAY easier to portion out than 1 giant pancake!

My husband lived in Germany for a while, so we have adopted the German pancake and love it. BUT! I will probably ALWAYS make it in muffin tins now (or at least, as long as I have small children!). Thank you! This was a fun meal for when daddy was gone!

I finally made the pancakes (actual pancakes, not the popup pancakes) in a muffin tin and they worked out great! I baked them 16 minutes at 400 degrees. So yummy and I could focus on making eggs or bacon while they cooked.

How could one person know every variety of everything from around the world. It’s a big place and humans are ingenious when it comes to food.

In the same way that Brits now often eat turkey with cranberry sauce on Christmas day, maybe we can share our custom of eating pop-up pancakes with a roast dinner with those on the other side of the pond.

Jessica – I’ve never tried to cook pancakes in a muffin tin, so I’m not sure. Sounds like it would cook up, but I doubt it would puff up like these Pop Ups, as they use different ingredients than pancakes. I may have to try it though or if you do, let me know how it goes.

And yes, I realize now that this recipe is similar to Yorkshire Puddings. I grew up with this recipe as a child only as a breakfast item. But I’m excited to try them savory next time! Thanks everyone!!

In England we call these Yorksshire puddings and traditionally eat them with roast beef. Just thought you might fins that interesting.
I love them with gravy, but my grandad would always tell me that when he was little he’d eat them with golden syrup and custard which seemed amazing, so I’m totally trying them as a dessert!

as an english person… i can saftely say, youve “invented” yorkshire puddings, an essential part of a sunday roast ( although i do remember my sister eating leftover ones with jam and cream as dessert!)

Its funny…..Ive been making these and eating these for as long as I can rememeber…Yorkshire puddings….Toad in the hole (or frog on the road if it doesnt rise!) and now I find they are worldwide with some great names! YEY to the humble Pud!!!!

Oh and to spin a Toad in the hole…I use lamb chops oinons and mint ….yummy yumm yum

I’m so excited to make these.
And here’s a guilty question. When I do crafts with my kids in the morning, it seems like they spend the rest of the entire day asking me to do more projects with them. Since I have a newborn and some part-time work hours to get in each day, this isn’t possible. So I feel like by doing an activity with them, I’m almost just setting them up for disappointment later in the day and me up for nagging. Do you have any thoughts on this? Obviously I’m not going to sacrifice the activities to avoid the nagging…but sometimes I might want to…

I make popovers and puffed pancakes. I put blueberries and powdered sugar over the puffed pancakes, and I make that in a big glass pie plate. I make the popovers in the muffin tins. For both of mine, I melt the butter in the plate/tins in the oven first before adding the batter.

I did NOT know that’s what Yorkshire puddings are, and I’ve always wondered what Toad in a Hole was! How fun! Putting sausages and/or gravy on popovers sounds so delicious. . . .

These are very similar to (or the same as) a Scandinavian concoction called ebel skivvers. The ones I had were slightly lemony, and we ate them with butter. They were made in what looked like a cast iron muffin tin, over a gas range, and flipped using crochet needles!

Oh thank god for stumbleupon! I’m seriously due for grocery shopping and I wasn’t in the mood to thaw any meat out and take the time to cook it and then I came across this. It was super easy to make and clean up (always a bonus point for me). I only had frozen strawberries but I heated them up with a little water, some honey, and a little bit of vanilla and it was AWESOME. Thanks!

This is about the same recipe as the one I call Dutch Bunny (don’t know where the name came from). Only I melt bacon grease (I know, I know, but not a lot) in an iron skillet and pour the batter into it while it’s hot. Makes a crispier edge and still puffs up like crazy. Oh, I want some.

We’ve made the yorkshire puddings for our Christmas dinner (along with the prime rib); served with gravy. They seemed more like a popover (crispier and no sweetness whatsoever). When our kids were really little I made the pancakes in the blender, then poured the batter in a 9×13, which had half a cube of melted butter in the pan. As soon as they came out of the oven, I would squeeze a fresh lemon all over it, and sprinkled with powdered sugar (this made the center fall, but the sides stayed puffy). As the kids got older we made variations. One of the their favorites was when their dad made German apple pancakes. They are yummy but very sweet (not good for diabetics).

I can’t believe that you had 134 comments! Did you hear about blogging and being safe. The link is http://www.ksl.com; it’s from a news channel that did a piece on blogging safety…quite enlightening! Loved the muffin pan idea! Sorry, didn’t mean to write a novel!

Hi! I found you from Angry Chicken also, and we made these pancakes this morning! I used my stand mixer and substituted soy milk and they turned out very yummy! I lived at around 7000ft elevation, and probably should have added some extra flour, its always hard to know just how things are going to bake. I had left them in for over 20 minutes and they still weren’t quite so golden as yours! But we will definitely be making these again. We have been trying different types of pancakes every weekend, applesauce, pumpkin, waffles, and these, which have been the favorite so far!!!

I tried making these over the weekend and they were GREAT. Kind of cross between a pancake and a crepe. Excellent receipe and very easy. Instead of strawberries, we used sliced peaches and cool whip. Yum.

Hi, I found you thru Angry Chicken. I loved this idea so I made these for breakfast this morning. I think tho, that I should have maybe added some baking soda? The flour I had was all purpose and not self rising. Mine didn’t puff up like that at all, but they were more like a muffin. That didn’t stop me from eating 4 of them with yogurt and jam on top though.

Growing up these were our favorite – we called it “BUMP” and I always thought it something my mom just made up, now I know better! :) I have 3 other siblings and we all got to choose our birthday meal every year – my oldest brother chose this EVERY single year.

I make this but add a tbsp of brown or raw or demerrara sugar and a tsp of vanilla. Makes it a little less Yorkshire pudding (which I grew up on) and a little more sweet so you can cut down on the maple syrup topping.

i saw this recipe using stumbleupon and knew right away i wanted to try it. i am a college student with a tiny kitchen and not too many resources, but even i had all the ingredients! plus, these little things are delicious and so chic looking. i had friends over and served them three days in a row! once for breakfast and twice for dessert! we like them best with fresh strawberries softened with a little brown sugar and powdered sugar on top. thanks!

They called Yorkshire Puddings here in UK…One of the best parts of a propper British Sunday Roast. with Beef or Chicken and loads of gravy… :) I’ve never tried them as a sweet before…Might do that sometimes though.

I just made these for my boyfriend and I :)
I made them in the 9×13 pan, and I have a feeling that I didn’t cook them enough, but they seemed pretty heavy & eggy…
The sides did puff up nicely however :)
Either way, they were fantastic and we had them with boysenberry syrup, powdered sugar and frozen blueberries!
Thank you for the fantastic recipe! :D

Lorri – My muffin tins are filled about 1/3 of the way full and they puff up in cooking. Once they come out of the oven, most times, they puff down as they cool. Maybe yours just puffed down extra. I’m not sure what to say, but just try it again. For the front picture on the blog I used a smaller plate, so maybe that’s why they look bigger. Thanks for sharing and good luck next time.

I have a couple questions, if I may. I baked these scrumptious little delights this morning and my kids absolutely LOVED them. We put a bit of maple syrup, whipped cream and strawberries on them. YUM!!!

I made 24 from the original recipe, but it looks like you have more batter in your muffin tin than I did. I love pictures!!!! I had to spoon some batter from the other tins into the 8 remaining spots just to fill the 24. I’d say each tin was 1/4 full.

When they came out of the oven they scrunched up into little balls and pulled away from the sides a lot. Each of the kids ate 3, I ate 2 and my husband and friend ate 2 each. Everyone was still hungry because they were so small. Did I do something wrong?

On your plate it looks like they cover the whole plate…and in your tins they look huge (compared to mine).

I am definitely going to make these again but I’ll triple the recipe!! LOL

Yes, they are usually savoury in the UK and go well with gravy in any form, but we like left-over ones spread with a little cream cheese. They have to be slightly over-cooked, though, for the perfect crispy crunch oozing cool cheese!

Alternatively, if you sweeten the batter slightly (add some icing sugar to the flour) then you can add soft fruit to the bottom of each mould before you bake. Something like stoned cherries or plums works well. This is a French dish called clafoutis [cla-foo-tee].

I will have to make these for my boyfriend sometime, he is not a fan of breakfast for dinner but he loves pancakes… and I hate the mess of them and the fact that I have to make mine first and they get cold or make mine last and he is already done eating T_T So this will be great! Thank you for the recipe!!!

In the UK we could these Yorkshire Puddings, and they are a traditional accompaniment for roast beef, obviously without anything sweet on them. In Yorkshire they are often served as a dish in there own right, smothered in gravy and often served as a starter, again before a traditional roast, usually though this is a larger version maybe 6 inches across. For a cheap dish that kids love, brown some sausages and drop them into the batter before cooking, again this is often done in a larger dish although it works well with little puddings too – just cut em up a bit first, the batter rises up around the sausage so its sitting in a little hole, we call this Toad in the Hole, Yummy!

lovely.. actually there is some difference between these German pancakes & Yorkshire puddings(popovers).. it’s in the baking.. with Yorkshire puddings, you add oil to the pans & heat the pans before adding the batter.

These are just popovers, and you don’t have to load them with syrup or any other breakfast crap. If you serve them with butter at dinner, you’ll be eating a rather refined take on the dinner roll. A lot of higher tier restaurants make them.

My husband laughs because I love pancakes, any time of the day…it doesn’t matter. I will eat cold, leftover pancakes right out of the fridge for a snack. These look amazing! I totally want to try these.

I made these this morning, and they came out perfectly. Delicious, light and fluffy! I made a warm simmered compote of sliced apples, blueberries and cranberry sauce with some real maple syrup, butter and vanilla for a topping, then a sprinkle of powdered sugar too. OMG! Soooo good! Thanks for this recipe. My son is going to Germany with his class in August, and this was a lovely German recipe to try as the excitement builds! :-)

AWESOME recipe! Making them for dinner tonight (right now they’re baking- can’t wait!) I used 2 round cake pans instead of a 9″x13″ or muffin tins hoping they come out as yummy as your muffin tin ones look! I put a cookie sheet on the rack below them just in case the pans are too small (I don’t think they will be, but I’m a little paranoid) ^_^ Wish me luck!

Hi Marie,
That is a great recipe and we also called them pop up’s or rather, Popeye they became through one of the kids. I loved the idea to do them in a muffin tin. This is quite the site. Wow, I am so impressed, you must be a very busy woman. Thanks for the note on my little blog. It is great to hear from old friends!

I am SO making these tomorrow for Sunday breakfast for the fam. The kids will LOVE them. Im thinking Peanut Butter with drizzles of honey or with PB with chunk of bananas. Or.. Or .. Or. Thanks for the recipe. YUM!

Aimee – I have been able to substitute the milk for soy and even cut out the butter completely. If there is an egg substitute, you could try it. Maybe just the egg whites? I don’t know how far an egg allergy goes. Or you could cut the recipe in half and make them for yourself for lunch!

yum, Audrey has an egg allergy; so I’ve missed eating stuff like this. sometimes I make things like this, but feel bad for her when she has to eat something different. I always try to make her something that looks like what the others have though; we make pancakes with bananas instead of eggs; they are heavier, but taste good. hopefully she’ll grow out of it soon.

My family gets together and eats these on Conference morning at my mom’s house. My brother started us eating them with sweetened condensed milk drizzled over the top with powdered sugar or whip cream and strawberry’s. So good. I like your version in the muffin tins.

I have just come over from Today’s Creative Blog where you were featured today. Congratulations!! As a mum with a toddler and our second baby due in June, I am always excited to “meet” other mums who are keen to try out arts and crafts with their young family.

You have certainly come up with brilliant ideas. Later tonight when my little girl is asleep, I plan to come back and visit your blog so I can have a good read through past posts.

Beck — couldn’t agree more. I think Danny was even more excited than I was to see Jordan on the blog.

Way to go Mr. Marie! You done gude. ;)

And Mariiiiieeeeee… (please sing that in the voice your mom used to answer the phone…) well, I love this idea… do you think it would work in muffin cups too… or would that just be a waste? I love the idea of the muffin tins… Danny loves german pancakes (or whatever we’re calling them)… so I am going to do this for a Saturday brunch.

We love german pancakes! I have never thought to do them in muffin tins — we will totally be trying this.
I like to make things a little more healthy if I can and have found that if I use whole wheat pastry flour (different from plain whole wheat flour) and egg beaters if I have them the pancakes turn out delicous and puff up really well.
As for toppings, we love strawberries, powdered sugar, and low-sugar syrup. Or pure maple syrup if we’re feeling fancy :).

droolicious. i’ve had an apple-y version of this and loved it. i always had the idea that making them was a production. but i can make them in muffin tins? i will be consuming them with much greater frequency.

Growing up we called them “Puffed Pancakes” and we too did lemon juice and powdered sugar, but I was never a fan of that, but now I love strawberries and powdered sugar or whipping cream with them, so yummy. But what a brilliant idea to put them in muffin tins!

Here is another yummy recipe for a version of these, they are way up there on my list of favorite breakfast foods.

Preheat oven to 425. In a blender or large bowl, mix eggs, milk, flour, sugar, vanilla, salt and cinnamon until well blended. Melt butter in a 9×13” pan in oven, add apple slices to baking dish and return to oven until butter sizzles, do not let it brown. Remove dish from oven and immediately pour batter over apples. Sprinkle with brown sugar and bake for 20 minutes or until puffed and brown, Serve immediately.

Oooo, you are all making me hungry with your topping choices. I have to try peanut butter, applesauce, and yogurt. My hubby likes to squeeze lemons on his. I also love the names these have for some of you: Dutch Babies, Hootananny, and Ocean Pancakes.

Jos – I have actually made these with Lactaid before and they came out great. I am sure Soy milk would work as well.

OTJenH – I love the term Bake and Take! I am going to have to use that for my recipe posts. Thanks.

Myrnie Twin – I have made a syrup before from powdered sugar and lemon juice as a frosting for a cake. Mix the two together with a little water to your thickness. That would be tasty on these! Good idea.

I’m with Ashley- I love my breakfast starches (pancakes, waffles, french toast) with lemon juice and powdered sugar. I keep wondering if I could make a simple syrup from sugar, water, and lemon juice but haven’t tried it yet!

Although it’s ‘wacky waffle wednesday’ I’m sure my little ones would have no problem forgoing the waffles for these cuties. Now I just have to go get eggs..I used to make something similar in just one big pan but never thought of using muffin tins. Thanks much!

What a great twist!! We call these Ocean Pancakes. My mom called them German pancakes when we were little, but it always looked like ocean waves coming over the edge of the pan to me so I started calling them ocean pancakes and it stuck! I love the idea of doing it in muffin tins. I’d love to know what kind of tins you use…I’ve never really had good luck.

This reminds me of another recipe where you let me see if I can remember…you butter whole wheat bread slices then press it into the muffin tins, bake for 3 minutes. Then you put in each bread cup, a slice of ham and then crack an egg on top, salt and pepper. Then you cook fro 10-15 minutes more and sprinkle a little cheese on top! It is yummy. I don’t like sunny side eggs though so I scramble the egg a little bit before I put it on.

My family always cooked them in a 9×13 pan and calls them hootananny pancakes. We always eat them Christmas morning. I’m excited to try them in a jelly roll pan or muffin tins. We also love our with lemon juice and powdered sugar. It’s great.

We came home at lunch time and I saw this post… Guess what we were doing five minutes later? I halved the recipe, and we did an impromptu “Bake and Take!” We loved making them almost as much as we loved eating them (with vanilla yogurt, strawberries, and powdered sugar). Yum! Thanks for the delicious inspiration.

LOVE this idea! banana slices, peanut butter, and syrup is quite yummy. what kind of muffin tins do you use? mine always seem to get rust spots and i don’t like using them without a liner. thanks for you great ideas. i just LOVE your blog!!

I LOVE this idea. If I hadn’t made pancakes for dinner last night, I’d be making these tonight. I make breakfast for dinner all the time, and my husband doesn’t love it like I love it. But it is quick and easy. But last night everyone was eating and I was still flipping pancakes. So I REALLY love this idea. Thanks for sharing.

OOOOooohhh, these look so yummy! I think I have my dinner for tonight! On french toast I love applesauce and powdered sugar, and I am sure that they would be a great match for these little yummies.
Thanks for the recipe!

HEy, Jos…they have pills that you can take to be able to process milk! I use the once a day ones and they work great. Also you can buy milk with that lactaid in it! BUT I am sure the soy milk would work…as well as my fav….almond milk! Good luck!!

I’m thrilled to see this idea! When I was growing up my mom made German Pancakes every once in a while in a big pie plate, and I loved watching them puff up in the oven–and eat them, too. I can’t wait to try this version for my kids. Thanks!